Breadmaking - a Fun Way to Connect Real Life to Science

I love making bread. There's the activation step with the sugar, water and yeast where you can see the activation of the yeast (frothing). There's the kneading and the rising, the punching and the rising again. It's a bit like magic! I guess that's one of the things that I love about science. There are so many things that are like magic.

There are many connection points for breadmaking in the curriculum. The most obvious is grade 9 Science in the Reproduction unit (asexual reproduction in yeast). Another is during the grade 11 U Biology Cells unit, there is a part about aerobic and anaerobic respiration. One of the aspects that is mentioned is that some of the products are alcohol and carbon dioxide. During the making of bread, it is the carbon dioxide that makes it rise. You could equally make wine for the same reason and the side product would be alcohol. Other connections is the Grade 12 Biology, Metabolic Activities unit.

If you don't have much time, you can use the breakmaker and just show the class the activation of the yeast. Or, you could have the water, sugar, yeast in a water bottle with a balloon on the end and collect the carbon dioxide. It is even possible to do a gas test by pouring the carbon dioxide over a candle.